Southern Strawberry Cream Cheese Butter Cake – Rich & Moist Delight

Introduction

There’s something uniquely magical about a cake that captures the essence of Southern hospitality in every bite. That’s exactly what the Southern Strawberry Cream Cheese Butter Cake does—blending the richness of a butter cake, the tang of cream cheese, and the fresh sweetness of strawberries into one show-stopping dessert. It’s luxurious, moist, and perfectly sweet without being overly rich.

Whether you’re serving this for a family gathering, Sunday dinner, holiday table, or just because you’re in the mood for something divine, this cake is a Southern classic that deserves a permanent place in your recipe book. And once you taste it, you’ll understand why it’s called a “butter cake”—it’s incredibly moist, flavorful, and melt-in-your-mouth tender.

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup whole milk (or buttermilk for tang)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped (drain excess moisture)

For the Strawberry Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 2–3 tbsp strawberry purée or jam
• ½ tsp vanilla extract
• Optional: pink food coloring for a rosy finish

Preparation:

Step 1: Prep and Preheat

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or 9×13 baking dish. You can also line the base with parchment if using a rectangular pan.

Step 2: Cream the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy—about 2–3 minutes. This step is crucial for a silky, moist cake base.

Step 3: Add Sugar and Eggs

Gradually add sugar and beat until light and fluffy, about 2 more minutes. Add the eggs one at a time, mixing well after each addition.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the flour. Mix on low speed until just combined—do not overmix.

Step 5: Add Flavor and Strawberries

Stir in vanilla extract and gently fold in the chopped strawberries with a spatula. Be careful not to crush the berries, and blot them dry beforehand to avoid excess moisture.

Step 6: Bake the Cake

Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15–20 minutes before transferring to a wire rack.

Step 7: Make the Glaze

While the cake cools, beat together cream cheese, powdered sugar, strawberry purée (or jam), vanilla, and food coloring (optional) until smooth and pourable. If it’s too thick, add a little milk.

Step 8: Glaze and Finish

Once the cake is fully cooled, drizzle the glaze generously over the top. Add extra chopped strawberries or sprinkles if desired for a festive look.

Variation

• Lemon-Strawberry Twist: Add 1 tsp lemon zest to the batter and glaze for a citrus pop.
• Layer Cake Version: Divide batter into two 9-inch cake pans and frost with strawberry cream cheese frosting between layers.
• Strawberry Shortcake Style: Serve slices with whipped cream and fresh strawberry slices.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend.

COOKING Note:

Be sure to drain your strawberries well and chop them finely. Excess liquid can make the batter too moist and lead to uneven baking. You can even toss them in a little flour to help distribute them evenly throughout the batter.

Serving Suggestions:

• Serve with a dollop of whipped cream or vanilla ice cream
• Pair with sweet tea, lemonade, or champagne for a brunch treat
• Decorate with sliced strawberries and mint for a fresh finish
• Serve chilled on warm days or slightly warmed on cooler nights

Tips:

• Always use room temperature ingredients for a smoother batter.
• To avoid soggy spots, blot strawberries dry before folding them in.
• Don’t skip the cream cheese in the glaze—it adds a rich, tangy contrast.
• Store leftovers in the fridge for up to 5 days. Bring to room temp before serving.

Prep Time:

20 minutes

Cooking Time:

65 minutes

Total Time:

1 hour 25 minutes

Nutritional Information (Per Slice, approx. 12 slices):

• Calories: 450
• Protein: 5g
• Sodium: 270mg

FAQs

Q: Can I use frozen strawberries?
A: Yes, but thaw and drain them thoroughly before chopping. Fresh strawberries are preferred for the best texture.

Q: Can I make this in advance?
A: Absolutely! The flavor deepens after a day. Bake it ahead and glaze just before serving.

Q: Can I turn this into cupcakes?
A: Definitely. Reduce the baking time to 18–22 minutes and use cupcake liners. Glaze or frost once cooled.

Q: What can I use instead of cream cheese in the glaze?
A: You can substitute with mascarpone for a milder flavor, or use just a simple strawberry icing of powdered sugar and purée.

Conclusion

The Southern Strawberry Cream Cheese Butter Cake is everything you want in a Southern dessert—rich, moist, sweet, and bursting with flavor. The cream cheese in both the batter and glaze creates a luscious texture that pairs beautifully with juicy strawberries. It’s a cake that’s sure to impress whether you’re celebrating a special occasion or just treating yourself to something indulgent and homemade. One bite, and you’ll understand why this cake belongs in every Southern kitchen.

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